Seared Lemon Garlic Butter Scallops

Seared Lemon Garlic Butter Scallops

from cafedelites.com
10 min
1 servings

Ingredients

  • 2 Tablespoons olive oil
  • 1 1/4 pounds (600 grams) scallops
  • 3 tablespoons unsalted butter, divided
  • 4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic)
  • Salt and fresh ground black pepper to taste
  • 1/4 cup dry white wine or broth
  • 2 tablespoons lemon juice
  • 1/4 cup chopped parsley

Directions

  1. 1

    If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.

  2. 2

    Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).

  3. 3

    Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.

  4. 4

    Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).

  5. 5

    Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Stir in the remaining tablespoon of butter and lemon juice.

  6. 6

    Remove pan (skillet) from the heat; add the scallops back into the pan to warm through slightly and garnish with parsley.

  7. 7

    Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).